January 31, 2011

Rajma Chawal/Kidney Beans Rice

As the name says this takes "Red Kidney Beans" as the main ingredient. But unlike other rice/pulav varieties, this is served in a different way. A side dish of kidney beans is prepared with spices and then enjoyed with rice. The kidney beans gravy prepared also makes a perfect combination for Rotis and it tastes even more great the next day, if you have leftovers.


Rajma (Red kidney beans) - 1 cup (soak overnight)
Onion - 1 finely chopped
Cloves - 2
Cinnamon stick - 1
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Jaggery - little
Oil- 2 tsp

To grind
Tomatoes -1
Ginger - 1 inch
Garlic - 4 pods



Keep the Rajma in Pressure cooker with 1 cup water and little salt. Cook for 1 whistle on high and reduce the flame and cook for 5 more whistles. It should be cooked soft.


Heat oil in a pan and add the cloves and cinnamon

Add onions and fry till transparent.Then add grinded tomato puree and saute.

Add the chilly and coriander powder and mix well. To thia add the cooked Rajma with all water and check salt.

Let it cook for 4-5 mts till the gravy thickens. Add the jaggery and cook for 1 min and garnish with coriander leaves.

Serve hot with plain white rice or Jeera rice.

1 comment:

  1. I always love rajma dish for rice,you making me feel hungry,nice recipe!


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